Chicken Stew With Dumplings
Chicken Stew with Dumplings is a comforting, hearty dish that combines tender chicken, vegetables, and flavorful broth with fluffy, soft dumplings.
Ingredients
- 1 (3 pound) rotisserie chicken
- 2 tablespoons butter
- 1 onion, diced
- 2 ribs celery, sliced thin
- 2 tablespoons all-purpose flour
- 2 (14.5 ounce) cans chicken broth
- ¾ pound new potatoes, cut into 1/2-inch dice
- 2 cups frozen mixed vegetables
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons cold butter, cubed
- ¾ cup milk, or more as needed
- 2 tablespoons dried dill
Instructions
- Remove the meat from the rotisserie chicken, discarding the bones, then cut the chicken into bite-sized pieces or shred it. Set the chicken aside for later use.
- In a large Dutch oven, melt butter over medium heat. Add the onion and celery, cooking and stirring until softened, about 10 minutes. Stir in the flour and cook for 2 minutes to form a roux. Gradually whisk in the chicken broth, ensuring no lumps form. Add the potatoes, frozen vegetables, salt, pepper, basil, and thyme. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the chicken and continue to simmer until everything is well combined and heated through.
- In a large bowl, mix together the flour, baking powder, and salt. Cut the cold butter into the dry ingredients using two knives or a pastry blender until the mixture resembles coarse crumbs. Add the milk and dill, stirring until the dough comes together.
- Spoon rounded tablespoons of dough into the simmering stew. Let them cook uncovered for 10 minutes, then cover and continue cooking for an additional 8 to 10 minutes, or until the dumplings are tender.